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Active time
10 minutes
Total time
15 minutes
6 servings

1 bunch flat-leaf parsley, leaves only, finely chopped

1⁄2 of a large head garlic, separated into cloves, peeled and finely minced

1 tablespoon dried oregano

1 teaspoon crushed red pepper flakes

1⁄2 cup red wine vinegar

1⁄2 cup extra-virgin olive oil

Salt and black pepper, to taste


  1. Mix all the ingredients in a medium bowl, or combine in a food processor or blender and pulse to a coarse puree.
  2. Serve as a condiment on top of grilled meat, fish, or vegetables such as potatoes.
  3. Try it on tortillas or tacos, too.

Tip: To peel garlic, place the flat side of your knife on top of each clove and smash it with your palm. The skin should easily separate from the flesh. 

Adapted from Gran Cocina Latina by Maricel Presilla. Istock photo


Calories: 210
Fat: 22g
Saturated Fat:3g
Sodium: 470mg
Carbohydrates: 3g
Fiber: 0g
Protein: 1g

Yield: 6 servings

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